When on holiday in the UK you are never far from great, quick and cheap food, fantastic when you are on the go. Although there are so many chain outlets selling fast food that can be seen anywhere in the world, spending time in the UK is a great chance to try something a little different and get a true taste of the great variety of British food.
2012 marks 250 years of the simple sandwich. Thought to originate from John Montagu, the fourth Earl of Sandwich, when he asked for beef between two slices of bread so that he didnít have to stop playing cards, it has now become a daily diet staple for many around the world. Nowadays, modern sandwich shops are popping up all over the place in the UK, offering almost every type of filling imaginable with sandwiches that are made in front of you, exactly as you like it. The humble sandwich is the perfect food on the go, healthy, transportable and a great meal when time is of the essence and when travelling.
Pie and Mash
Pie and mash originates from Londonís working class east end and has been sustaining the masses since the 19th century. Devised as a sit down meal with a meat pie, mashed potatoes and either liquor, a green sauce or good old British gravy, it is still immensely popular, especially in London, Essex and Kent.
Fish and Chips
The classic English favourite of fish and chips has been part of UK culture for generations. Usually cod or haddock dipped in batter, deep fried and served with chips, the working class ìchippyî has stayed popular the UK for many years. They were even seen as so important to the war effort, that the government decided that fish and chips shouldnít be affected by food rationing during World War 2. A classic at the seaside served in paper to enjoy on the go, or served as a sit down meal with bread and butter and a cup of tea on a rainy day, it is still as delicious today as it ever was.
The humble Cornish pasty has been popular for over 200 years. Originally a lunch for miners whereby the hot pasty in the workers pocket would keep the worker warm until lunch then the worker could hold the pasty by the crust which could be discarded when he was finished. This semicircular pasty can only be called a Cornish pasty if it has been made in Cornwall as it has recently been granted Protected Geographical Indication status.